These chocolate hazelnut truffles are absolutely delicious, and remind me of “Ferrero Rocher” chocolates. This recipe started with a desire for a festive and tasty treat. I found what I could for inspiration in my cupboards, and threw together what now happens to be one of my favorite go-to desserts. Enjoy the recipe and please post your feedback in the comments section below!
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These chocolate hazelnut truffles are absolutely delicious, and remind me of “Ferrero Rocher” chocolates. This recipe started with a desire for a festive and tasty treat. I found what I could for inspiration in my cupboards, and threw together what now happens to be one of my favorite go-to desserts. Enjoy the recipe and please post your feedback in the comments section below!
Enjoy!
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Servings: 15 truffles
- ¼ cup dark chocolate (dairy-free)
- ¾ cup hazelnuts
- ¼ cup full-fat coconut milk
- ¼ cup shredded coconut
- 2 tbsp cocoa nibs
- 1 tbsp honey
- 1 tbsp additional coconut (optional)
- Sprinkle of cinnamon and cardamom (optional)
- Roast hazelnuts in the oven at 350°F until lightly toasted (approximately 8 minutes).
- While hazelnuts are toasting, melt the chocolate over very low heat in a small pot on the stove, stirring frequently to prevent burning. Add the coconut milk and stir to mix well.
- Place hazelnuts in a food processor once toasted. Add the other ingredients, and pulse the food processor until ingredients are finely chopped but not smooth. If you do not have a food processor, the hazlenuts would need to be crushed or very finely chopped, and the rest of the ingredients mixed by hand.
- Form the mixture into small balls using a rounded tablespoon and place on a plate or baking sheet.
- Sprinkle with additional coconut, cinnamon and/or ground cardamom. You can combine all three or select your favorite…anything goes!
- Dairy-Free, Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Vegan, Paleo
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